Milking is one of the most delicate and essential stages in dairy production. Every day, cows are milked twice: once in the morning and once in the evening. This twice-daily cycle ensures fresh, high-quality milk, respecting the animals' natural rhythms and guaranteeing a steady supply that reflects in the final product. At Caseificio Croce, each milking session is delivered to the dairy at different times, rather than in a single collection, to preserve the specific qualities of each batch.
This process is far from random. The quality of milk can vary greatly over the ten hours between each milking due to factors like environment, weather conditions, and even the animal's mood. Each batch is carefully analyzed to assess its composition and characteristics, allowing the cheesemaker to adjust the cheese-making process based on the milk's condition at that moment.
Milking is more complex than it seems: cows are sensitive animals, and their milk reflects every change. Mattia Rossi, cheesemaker at Latteria Sociale Croce, explains that even the weather can affect milk production: "If it’s very windy, the cows get frightened and produce less milk.” Even a change in milker can have an impact, as cows are gentle animals who thrive on routine.
